Baked Oats

[The Oven Hug Remix]

Warm, cake-like, and impossibly cozy. Blended oats, banana, and almond butter bake into something between breakfast and dessert—tender inside, slightly crispy on top, and studded with dark chocolate chips that melt into puddles. This is the breakfast that feels like a hug from your oven.

Ingredients

2 cups (180g) rolled oats (certified gluten-free)
2 ripe bananas, mashed
1/2 cup (120ml) unsweetened almond milk (or milk of choice)
1/4 cup (60g) almond butter
2 large eggs (pasture-raised preferred)
2 tablespoons (30ml) pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup (60g) dark chocolate chips (70% cacao or higher)
Optional toppings: sliced banana, berries, extra almond butter

Steps

Prep:

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or four individual ramekins with coconut oil or grass-fed butter. Set aside.

Blend:

Add oats, mashed bananas, almond milk, almond butter, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and salt to a blender. Blend on high for 30-45 seconds until smooth and slightly thick—the batter should look like thick pancake batter. A few small oat pieces are fine for texture.

Fold:

Pour batter into a bowl and gently fold in dark chocolate chips, reserving a few for topping. Pour mixture into prepared baking dish or divide among ramekins. Scatter remaining chocolate chips on top.

Bake:

Bake for 20-25 minutes (or 18-20 minutes for individual ramekins) until the top is golden brown and slightly crispy, and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The edges should pull away slightly from the pan and the center should spring back when lightly pressed.

Serve:

Let cool for 5 minutes, then serve warm with optional toppings. This is best enjoyed fresh from the oven while the chocolate is still melty and the texture is soft and cake-like.

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Make it Good For The Gut

Oats provide prebiotic fiber: Beta-glucan in oats feeds beneficial gut bacteria and supports digestive health. Choose certified gluten-free oats to avoid cross-contamination. Bananas deliver resistant starch: Slightly underripe bananas contain resistant starch that acts as a prebiotic, feeding your microbiome. Add probiotic topping: Serve with a dollop of plain kefir or Greek yogurt with live cultures for probiotic power alongside the prebiotic oats.

Remix Options

Berry Bliss: Fold in 1/2 cup fresh or frozen blueberries instead of chocolate chips for antioxidant power. Apple Cinnamon: Replace banana with 1 cup unsweetened applesauce and add 1/2 cup diced apple and an extra 1/2 teaspoon cinnamon. Peanut Butter Cup: Use peanut butter instead of almond butter and add 2 tablespoons cocoa powder to the batter. Protein Boost: Add 1 scoop vanilla or chocolate protein powder to the batter and reduce almond milk by 2 tablespoons. Coconut Almond Joy: Add 1/4 cup shredded unsweetened coconut and 1/4 cup sliced almonds to the batter. Pumpkin Spice: Replace banana with 1 cup pumpkin puree and add 1 teaspoon pumpkin pie spice. Lower Sugar: Reduce or omit maple syrup entirely—the ripe bananas provide plenty of natural sweetness on their own.

Good To Know

Why Blending Works: Blending the oats creates a flour-like consistency that holds together when baked, giving you that cake-like texture instead of regular oatmeal consistency. The result is something you can slice and serve, not scoop with a spoon. Banana Ripeness Matters: Use very ripe bananas with brown spots—they’re sweeter and blend more smoothly. Less ripe bananas won’t provide enough natural sweetness and will create a starchier texture. Texture Variations: For a denser, more filling texture, reduce almond milk to 1/3 cup. For a lighter, fluffier result, add an extra 2 tablespoons milk. The batter should pour smoothly but not be watery. Storage Guidelines: Store baked oats covered at room temperature for 1 day or refrigerated for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or in a 350°F (175°C) oven for 10 minutes. The texture is best on day one but still delicious reheated. Make-Ahead Strategy: Blend the batter the night before and refrigerate in the baking dish. In the morning, just add chocolate chips and bake—hot breakfast with minimal effort. Individual Portions: Baking in ramekins creates perfect single servings that reheat beautifully throughout the week. They also bake faster (18-20 minutes) and look impressive for brunch guests.